Vegetable rice with turkey escalope

Name: Vegetable rice with turkey escalope
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Onion; 2 (approx. 300 g) thick carrots; 3 (approx. 400 g) Turkey escalope; 2 TABLESPOONS Almond kernels (without skin); 7-10 Tbsp or chopped almonds; 2-3 TABLESPOONS Oil; 500 g Frozen leaf spinach; 1/2 TEASPOON Cinnamon; 1/2 TEASPOON Cumin; 8 dried apricots; 2-3 stem(s) Mint; 200–300 g Yoghurt

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Onion
2 (approx. 300 g) thick carrots
3 (approx. 400 g) Turkey escalope
2 TABLESPOONS Almond kernels (without skin)
7-10 Tbsp or chopped almonds
2-3 TABLESPOONS Oil
500 g Frozen leaf spinach
1/2 TEASPOON Cinnamon
1/2 TEASPOON Cumin
8 dried apricots
2-3 stem(s) Mint
200–300 g Yoghurt

Directions

1
Put the rice in a good 400 ml of boiling salted water. Cover and cook over low heat for about 20 minutes.
2
Peel and chop the onion. Peel and wash the carrots and cut them into sticks. Wash the meat, dab dry and cut into cubes.
3
Coarsely chop the almond kernels. Roast them in a large coated pan until golden brown, take them out. Heat the oil in the pan. Brown the meat in it and take it out. Sauté the onion and carrots in the frying fat.
4
Add the spinach and 5 tablespoons of water. Cover and let thaw for about 5 minutes. Season with salt, pepper, cinnamon and cumin.
5
Cut the apricots into fine strips. Add to the pan with almonds and rice. Season to taste.
6
For the dip mint wash, dab dry and cut into fine strips. Stir into the yoghurt. Season to taste with salt and pepper. Arrange the rice pan and add the dip.